crusted mahi-mahi with vino de milo mediterranean pinot grigio sauce

seafood - serves 4
submitted by bill justice, athens

the crust on the fish adds a contrasting texture to the pasta, and the vino de milo mediterranean pinot grigio on top makes this a divine dish. for a lower-carb version of this dish, roast a spaghetti squash for 45 minutes, remove seeds, and fork out squash onto plates just before serving.

ingredients

1 loaf Italian bread
1 bunch parsley, minced, divided
8 T butter or margarine
6-8 garlic cloves, minced
32 green beans, trimmed
32 baby carrots
1 lb linguini (see note)
4 6-oz fillets mahi-mahi or other firm white fish
2 eggs
1/2 cup flour
1 1/2 cups Italian bread crumbs
1/2 cup canola oil
1 25-oz jar vino de milo mediterranean pinot grigio

directions

1. cut the loaf of Italian bread in half horizontally, creating two long flat pieces. mix butter and about half the parsley with the minced garlic cloves. mix and spread on the bread.
2. cut each bread half into 8 triangles. you may have extra bread, which can be cut into small squares to make croutons.
3. place the bread on a baking sheet and set aside.
4. wash the carrots and green beans and put into a steamer basket.
5. get water boiling for the pasta. cook the pasta and the vegetables 5-10 minutes (depending on pasta cooking time) before preparing the plates for serving.
6. place the vino de milo mediterranean pinot grigio in a small saucepan over low heat and keep warm.
7. in a medium skillet, heat the oil until a water droplet bubbles.
8. prepare three bowls: one with 1/2 cup flour, one with 2 eggs lightly beaten, and the third with 1 1/2 cups bread crumbs.
9. dip each fish fillet into the smaller bowl of flour, coating thoroughly. dip into eggs, also coating thoroughly. finally, place into larger bowl of bread crumbs, pressing to completely coat.
10. cook fish in hot oil until cooked throughout, about 6 minutes per side.
11. a firm, almost black crust should form on the fish.
12. remove to a paper towel-covered plate to drain.
13. to serve: place linguini on center of plate. top with fish, then vino de milo sauce.
14. place Italian bread triangles on the four corners, two green beans and two carrots in between each bread triangle (for a total of 8 per plate).
15. sprinkle with remaining parsley and serve immediately.

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